All Recipes
Showing 60 of 14187 recipes.
Entree: Kyrgyzstan – Northern Culinary Region – Лагман ➤ Lagman (Hearty hand-pulled noodle stew with beef and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5561
Entree: Lithuania – Northern Culinary Region – Vėdarai (Potato-stuffed pig intestines — traditional Lithuanian potato sausages)
Created by Kitchen2MyTable.com
Recipe ID: 5562
Entree: Luxembourg – Northern Culinary Region – Gromperekichelcher (Crispy fried potato pancakes seasoned with onion and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 5563
Entree: Madagascar – Northern Culinary Region – Koba (Steamed banana-leaf wrapped rice and ground-peanut cake)
Created by Kitchen2MyTable.com
Recipe ID: 5564
Entree: Martinique – Northern Culinary Region – Blaff de Poisson (Poached firm white fish in a citrus-herb seasoned broth)
Created by Kitchen2MyTable.com
Recipe ID: 5565
Entree: Mauritania – Northern Culinary Region – شرشم ➤ Sharsham (Slow-simmered northern Mauritanian lamb stew with millet and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5566
Entree: Mauritius – Northern Culinary Region – Cari Poule (Mauritian Creole chicken curry stewed in aromatic spices and coconut milk)
Created by Kitchen2MyTable.com
Recipe ID: 5567
Entree: Micronesia – Northern Culinary Region – Chamorro BBQ (Chamorro-style marinated and grilled pork with bold soy-vinegar flavors)
Created by Kitchen2MyTable.com
Recipe ID: 5568
Entree: Mongolia – Northern Culinary Region – Цуйван ➤ Tsuivan (Stir-fried Mongolian flat noodles with meat and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5569
Entree: Montenegro – Northern Culinary Region – Japraci (Stuffed vine leaves filled with seasoned rice and minced meat)
Created by Kitchen2MyTable.com
Recipe ID: 5570
Entree: Mozambique – Northern Culinary Region – Chambo na Brasa (Grilled whole piri-piri tilapia)
Created by Kitchen2MyTable.com
Recipe ID: 5571
Entree: New Caledonia – Northern Culinary Region – Prawns in Vanilla Sauce (Prawns cooked in a rich cream sauce scented with vanilla)
Created by Kitchen2MyTable.com
Recipe ID: 5572
Entree: New Zealand – Maori Cuisine – Pāua Fritters (Crispy fried patties made from pāua New Zealand abalone mixed with herbs and a light batter)
Created by Kitchen2MyTable.com
Recipe ID: 5573
Entree: Nicaragua – Northern Culinary Region – Baho (Banana-leaf steamed beef with plantains and yuca)
Created by Kitchen2MyTable.com
Recipe ID: 5574
Entree: North Korea – North Korean Mountain Cuisine – 족발 ➤ jokbal (Soy-braised pig's trotters served sliced)
Created by Kitchen2MyTable.com
Recipe ID: 5575
Entree: North Macedonia – Northern Culinary Region – Сарма ➤ Sarma (Cabbage rolls filled with rice and seasoned ground meat, slowly braised in a savory tomato broth)
Created by Kitchen2MyTable.com
Recipe ID: 5576
Entree: Palestine – Northern Culinary Region – فتّة حمص ➤ Fattet Hummus (Layered toasted pita and chickpeas dressed with yogurt, tahini, garlic, and topped with pine nuts and herbs)
Created by Kitchen2MyTable.com
Recipe ID: 5577
Entree: Papua New Guinea – Northern Culinary Region – Saksak (Steamed sago and coconut dumplings wrapped in banana leaf, served as a staple starchy main)
Created by Kitchen2MyTable.com
Recipe ID: 5578
Entree: Paraguay – Northern Culinary Region – Asado a la Estaca (Beef slow-roasted on a vertical stake over open embers, seasoned simply and served carved)
Created by Kitchen2MyTable.com
Recipe ID: 5579
Entree: Pitcairn – Northern Culinary Region – Curried Fish Stew (A coconut-based curried fish stew with root vegetables and island spices)
Created by Kitchen2MyTable.com
Recipe ID: 5580
Entree: Puerto Rico – Northern Culinary Region – Bistec Encebollado (Thin-sliced marinated beef steak braised with sweet caramelized onions)
Created by Kitchen2MyTable.com
Recipe ID: 5581
Entree: Republic of the Congo – Northern Culinary Region – Maboké (Spiced whole fish wrapped in banana leaves and steamed to infuse aromatic sauces)
Created by Kitchen2MyTable.com
Recipe ID: 5582
Entree: Sierra Leone – Northern Culinary Region – Fufu with Soup (Soft pounded starchy dough served alongside a hearty peanut-based meat and vegetable soup)
Created by Kitchen2MyTable.com
Recipe ID: 5583
Entree: Sint Maarten (Dutch part) – Northern Culinary Region – Stuffed Crab Back (Baked Caribbean-style crab shells filled with seasoned crab meat and breadcrumbs)
Created by Kitchen2MyTable.com
Recipe ID: 5584
Entree: Slovakia – Northern Culinary Region – Segedínsky Guláš (Pork and sauerkraut goulash stewed with paprika-spiced gravy and finished with sour cream)
Created by Kitchen2MyTable.com
Recipe ID: 5585
Entree: Slovenia – Northern Culinary Region – Kisla Juha (Traditional Slovenian sour soup made with smoked pork, sauerkraut, and potatoes)
Created by Kitchen2MyTable.com
Recipe ID: 5586
Entree: South Sudan – Northern Culinary Region – Bamia (Okra and meat stew simmered in a spiced tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5587
Entree: Suriname – Northern Culinary Region – Bami Goreng (Stir-fried seasoned egg noodles with vegetables and a savory-sweet soy-based sauce, often served with chicken or shrimp)
Created by Kitchen2MyTable.com
Recipe ID: 5588
Entree: Tajikistan – Northern Culinary Region – Мастава ➤ Mastava (Hearty Tajik rice-and-meat soup-stew with vegetables and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5590
Entree: Timor-Leste – Northern Culinary Region – Caril de Galinha (Timorese Portuguese-style chicken curry with coconut milk, potatoes, and warm spices)
Created by Kitchen2MyTable.com
Recipe ID: 5591
Entree: Trinidad and Tobago – Northern Culinary Region – Bake and Shark (Sandwich of fried shark served in fried flatbread with Caribbean sauces and toppings)
Created by Kitchen2MyTable.com
Recipe ID: 5592
Entree: Turkmenistan – Northern Culinary Region – Kuurdak (Traditional pan-fried seasoned lamb and onions, often browned until richly caramelized)
Created by Kitchen2MyTable.com
Recipe ID: 5593
Entree: United Arab Emirates – Northern Culinary Region – جاشيد ➤ Jasheed (Slow-cooked shredded rehydrated dried fish in a spiced tomato and onion sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5594
Entree: Venezuela – Northern Culinary Region – Asado Negro (Slow-braised beef roast glazed in a dark caramelized sweet-savory sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5595
Entree: Wallis and Futuna – Northern Culinary Region – Poulet au Coco (Chicken simmered in a creamy coconut milk sauce with island aromatics)
Created by Kitchen2MyTable.com
Recipe ID: 5596
Entree: Western Sahara – Northern Culinary Region – سمك بالشرمولة ➤ Samak bil-Chermoula (White fish marinated and cooked in a North African herb and spice chermoula sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5597
Entree: Zimbabwe – Northern Culinary Region – Mabhonzo Emombe (Slow-braised beef ribs in a savory onion and tomato sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5598
Entree: Albania – Central Culinary Region – Byrek (Baked layered phyllo pastry filled with seasoned ground beef and cheese)
Created by Kitchen2MyTable.com
Recipe ID: 5599
Entree: Andorra – Central Culinary Region – Truites de Riu (Pan-fried mountain river trout seasoned simply with garlic, lemon, and parsley)
Created by Kitchen2MyTable.com
Recipe ID: 5600
Entree: Angola – Central Culinary Region – Kizaca (Hearty Angolan stew of cassava leaves and smoked fish enriched with palm oil and peanuts, served with cassava funge)
Created by Kitchen2MyTable.com
Recipe ID: 5601
Entree: Anguilla – Central Culinary Region – Stewed Oxtail (Slow-braised oxtail in a deeply seasoned Caribbean gravy with root vegetables, served over rice)
Created by Kitchen2MyTable.com
Recipe ID: 5602
Entree: Aruba – Central Culinary Region – Aruban Seafood Platter (Assorted locally caught grilled and fried seafood served with Caribbean-style sauces and sides typical of Aruba)
Created by Kitchen2MyTable.com
Recipe ID: 5603
Entree: Bahamas – Central Culinary Region – Rock Lobsters (Grilled spiny lobsters dressed with a garlicky citrus butter in a Bahamian style)
Created by Kitchen2MyTable.com
Recipe ID: 5604
Entree: Bahrain – Central Culinary Region – مرقوق ➤ Marqūq (Hearty Bahraini stew of meat and vegetables with pieces of thin whole-wheat dough cooked in the broth)
Created by Kitchen2MyTable.com
Recipe ID: 5605
Entree: Belarus – Central Culinary Region – зразы ➤ zrazy (Stuffed mashed-potato patties or roulades filled with savory mushroom and onion filling)
Created by Kitchen2MyTable.com
Recipe ID: 5606
Entree: Belize – Central Culinary Region – Chimole (A Belizean dark, spiced chicken stew made with a blackened spice paste and vegetables)
Created by Kitchen2MyTable.com
Recipe ID: 5607
Entree: Benin – Central Culinary Region – Kuli-Kuli (Deep-fried seasoned West African peanut fritters used as a protein-rich snack or accompaniment)
Created by Kitchen2MyTable.com
Recipe ID: 5608
Entree: Bermuda – Central Culinary Region – Curried Mussels (Mussels cooked in a fragrant curry and coconut broth, finished with lime and herbs and served with rice)
Created by Kitchen2MyTable.com
Recipe ID: 5609
Entree: Bhutan – Central Culinary Region – ཇ་ཤ་མ་རུའི ➤ Jasha Maroo (Spicy Bhutanese chicken stew flavored with ginger, garlic, tomatoes, and fresh chilies)
Created by Kitchen2MyTable.com
Recipe ID: 5610
Entree: Bolivia – Central Culinary Region – Picante de Pollo (Bolivian spicy stewed chicken in a pepper-tomato sauce typically served with potatoes and rice)
Created by Kitchen2MyTable.com
Recipe ID: 5611
Entree: Brunei – Central Culinary Region – Soto Brunei (Bruneian spiced chicken noodle soup with turmeric-scented broth and shredded chicken)
Created by Kitchen2MyTable.com
Recipe ID: 5612
Entree: Burundi – Central Culinary Region – Isombe (Mashed cassava leaves cooked with peanut paste and palm oil, often served with smoked fish and plantains)
Created by Kitchen2MyTable.com
Recipe ID: 5613
Entree: Cayman Islands – Central Culinary Region – Lionfish Tacos (Corn tortillas filled with pan-seared lionfish, tropical salsa, crisp cabbage slaw, and lime crema)
Created by Kitchen2MyTable.com
Recipe ID: 5614
Entree: Chad – Aiyash (Hearty Chadian peanut and beef stew slow-simmered with tomatoes and okra, served with millet or rice)
Created by Kitchen2MyTable.com
Recipe ID: 5615
Entree: Christmas Island – Mee Goreng (Stir-fried spicy yellow noodles with vegetables, egg, and savory-sweet soy-chili sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5616
Entree: Comoros – Pilaou (Fragrant spiced rice cooked with meat and warm whole spices)
Created by Kitchen2MyTable.com
Recipe ID: 5618
Entree: Cook Islands – Umukai (Traditional earth-oven roasted fish and root vegetables cooked with coconut cream)
Created by Kitchen2MyTable.com
Recipe ID: 5619
Entree: Croatia – Sarma (Cabbage leaves filled with seasoned minced meat and rice, slowly cooked in a tangy tomato or sauerkraut braising liquid)
Created by Kitchen2MyTable.com
Recipe ID: 5620
Entree: Cuba – Masitas de Puerco (Cuban marinated pork chunks seasoned with garlic, citrus, and oregano then pan-fried until crisp)
Created by Kitchen2MyTable.com
Recipe ID: 5621
Entree: Curacao – Piska Kora (Baked Caribbean snapper in a spiced tomato and pepper sauce)
Created by Kitchen2MyTable.com
Recipe ID: 5622